Coconut and lime crème brûlée

Preheat the oven to 140°C.

In a medium heavy based pot, heat the coconut milk, cream, zest and sugar until almost boiling. Remove from the heat.
In a large mixing bowl, whisk the eggs and then slowly whisk in the warm cream mixture.
Pour the egg and cream mixture back into the pot and stir over low heat for +- 2 minutes only.

Pour mixture into a jug and decant into 8 – 10 ramekins. Place ramekins into a deep baking tray and fill the tray three quarters with hot water to create a water bath (bain-marie) for the brûlées – this allows more even and gentle cooking.
Bake for 35 – 40 minutes, they will be set along the sides with a jiggle in the centre. Remove from the baking tray and allow to cool a bit before placing into the fridge to set for at least 2 hours. Best to make these in advance, a day before works a treat!

Meanwhile, pan fry or grill (no oil needed) the pineapple slices until caramelised. This brings out the natural sweetness and tones down the astringency.

Allow to cool completely (this can also be done a day in advance).
When ready to serve, dice the pineapple and combine with chopped mint, coconut shavings and lime juice.
Sprinkle 1 t (5 ml) brown sugar onto each set custard, shake around to make sure the surfaces are evenly coated and remove excess sugar. Use a blow torch to caramelize the sugar. Alternatively, you can pop them under the grill but the brûlées will need to be made a day in advance to withstand the heat.
Serve the brûlées with salsa on the side or if you serve the salsa as a topping, only do it at the last minute.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.
 
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